Homemade Bacon Recipe Using A Wet Cure And Electric Smoker Home Homemade maple espresso cured bacon recipe leite s culinaria backwoods bacon cure smoked wet brine lem products homemade maple espresso cured bacon recipe leite s culinaria how to make measured wet cure bag bacon you. 2 kilograms of salt; 20 litres of water; 50 grams of saltpetre (optional) Flavourings such as black peppercorns, sugar, beer, etc; These quantities are approximately what you'll need to wet-cure a whole belly from a pig at pork/bacon weight. Just make up more or less brine using the same proportions if you need to. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Using these simple instructions, you can make 4 lbs. Slab Pork Belly. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe This recipe for home-cured bacon is quite good. That being said. Instructions: Combine salts and sugar in a bowl and mix to evenly distribute the ingredients. A … https://www.traegergrills.com/recipes/home-cured-bourbon-bacon Ingredients: 2 oz. Bacon! Put the pork belly in a resealable plastic storage bag. Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. Great recipe, was wondering how I was going to cure this loin and now I know. I decided it was time to do a detailed video on making Maple Buckboard Bacon. Open to the public! Some bacon-making folks are of the mind that you can never cure a bacon slab for too long — and they’re probably thinking of the dry curing method when saying that — but I’ve found with the wet cure there is such a thing. You know that commercial where the dog is Cart; Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. of your own maple-cured bacon in just 8 days. Kosher Salt 2 tsp. I am, however, somewhat well versed in curing meats, and more often than not, I've utilized dry cures to great success. 2 cups maple syrup; Directions: Step 1: Remove skin from belly by slipping a sharp knife between the skin and next fat layer. If you scale up, be sure to count the maple syrup as liquid so this recipe has 1.25 cups of liquid. The maple flavor is very subtle and the coffee doesn't come through so much as coffee, but rather as an earthy richness and depth of flavor. So when I finally decided to make my very first homemade bacon a couple months ago, a peppered bacon was my go-to. https://www.bbcgoodfood.com/recipes/home-cured-streaky-bacon This is called the EQ or "Equilibrium" curing method. I'm a bacon-making newbie, so I'm sure there's a lot I have to learn about the process and fine tuning my recipes. C reating your own rashers from scratch means big savings, bold flavours - and no worries about nasty preservatives.. Bacon! I use real maple syrup in this recipe, but it is expensive. Add the cure, squeeze out any air in the bag, and seal. Method The darker grades have more flavor. There is a slight more saltiness to the dry cure and touch more sweetness to the wet cure. Basic wet cure brine ingredients. When you thought bacon couldn't be any better; add some maple and bourbon to it! To make dry cured bacon you need to … Use 40g per kg of meat. The cure is on the sweeter side, which, contrary to what one might think, makes the bacon more versatile. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 It's quite simple really. This is my second make your own bacon video. An interesting fact regarding this Canadian bacon, I had never know what it was until I started looking for recipes to cure a pork loin and came across several talking about Canadian bacon. Visit our Online Shop or call (714) 255-8560 to place an order for pick-up or for Home Delivery (now serving Orange County, Los Angeles and San Diego)! Please adjust the quantity accordingly. Bacon! Add the pork belly, and leave in a cold place (about 12°C), ideally the fridge, … Makinbacon.net is not responsible for any illness or injury caused by the process of makin' homemade bacon. This time I tried a wet brine and reduced the salt. Kosher salt (about 1/4 cup) 2 tsp. This House-Cured Canadian Bacon recipe from Cindy's Eagle Rock in Los Angeles tastes best when cooked in a smoker or kettle grill. The cornmeal crust gives the slices a pleasant toastiness and the faintest hint of a crunch. This is a bright pink slat added to the brine in the case of a wet cure and added dry in the process of ... Stephen Harris's bacon recipes Maple cured bacon In Toronto and the surrounding areas, th is fried bacon is piled on a roll and eaten as a delicious, hearty … Mix the water, salt, honey, sodium nitrate and erythorbate in a large plastic tub until dissolved. Whats people lookup in this blog: Maple Bacon Wet Cure Recipe Not only is it delicious, but it takes the worry about measuring nitrite to salt levels away, and means you’ll achieve a lovely maple flavour every time. In my experience, 7 days is the “sweet spot,” especially when using the wet cure. I like to stay as close to the skin as possible because I like a bit more fat on my bacon. Step Three: Measure Your Cure. Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. If you don’t want to sit through a video, I will list my steps below. Homemade Smoked Maple Cured Bacon Recipe is easy to prepare and you get the reward of enhanced flavor, avoiding chemicals that can be present on commercial bacon. Scaling. Pink Salt 1/4 cup Maple Sugar or Packed Dark Brown Sugar 1/4 cup Maple Syrup One 5 lb. Ingredients. https://www.rivercottage.net/recipes/dry-cured-streaky-bacon https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Skip to content. Everyone loves bacon especially this Home-cured Maple Bourbon Bacon. On a handwritten recipe card in my recipe box, I have the instructions that after you brine a ham, it should be dried, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F. All of them are delicious. Regardless of what these recipes may call for, the recommended amount of cure #1 is 1 tsp per 5 pounds of meat. I have a friend who uses my recipe and wanted to try maple bacon. In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. About the maple syrup. It is just a touch softer with less chew than the dry cure. The differences are minor and it would be a matter of personal taste which you prefer. The wet cure bacon is delicious. If you would like to cure a leaner bacon, trim as close to the meat as possible. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar; 1/4 C. Maple syrup; 5 lb. https://www.allrecipes.com/recipe/135803/smoked-maple-syrup-bacon Ingredients: 2 oz. I also found a pork butt roast on sale. Peameal bacon has a subtle flavor and—because of its wet cure—is juicy and tender. 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